Refreshing Chicken Salad: A Light Favorite!
Highly recommended! This grilled chicken salad is low in fat and healthy, with a tender and refreshing taste, making it a standout in the light eating category! It's easy to make and definitely worth a try!
INGREDIENTS
- 1 chicken breast (about 7 oz)
DIRECTIONS
Marinate the Chicken:
Rinse the chicken breast and pat it dry with paper towels.
In a bowl, mix soy sauce, oyster sauce, cooking wine, black pepper, salt, and garlic slices. Rub this mixture over the chicken breast and let it marinate for 15 minutes.
Prepare the Vegetables:
Slice the onion, pumpkin, and bell peppers. Halve the cherry tomatoes.
In a large bowl, combine the sliced vegetables (onion, pumpkin, cherry tomatoes, bell peppers) with cooking oil, salt, and black pepper. Toss well to coat.
Preheat and Roast:
Preheat your oven to 400°F.
Place the marinated chicken breast in the center of a baking tray, with the pumpkin slices underneath. Sprinkle black pepper over the chicken.
Roast in the oven for 15 minutes or until the chicken is golden and cooked through.
Prepare the Salad:
Once the chicken is done, slice it into strips.
In a serving dish, combine the roasted vegetables with the fresh lettuce leaves, cucumber slices, and sweet corn kernels.
Make the Dressing:
In a bowl, whisk together soy sauce, vinegar, minced chili peppers, cilantro, minced garlic, lemon juice, sugar, and sesame seeds until smooth.
Drizzle the dressing over the salad, toss to combine, and serve immediately.